Gingersnap Cookies: In
the bowl of your electric mixer (or with a hand mixer), beat the butter and
sugars until light and fluffy (about 2 - 3 minutes).
Add the molasses, egg, and vanilla extract and beat until incorporated. In a
separate bowl whisk together the flour, baking soda, salt, and spices. Add to
the butter mixture and mix until well combined. Cover and chill the batter for
about 30 minutes or until firm.
oven to 350 degrees F (180 degrees C). Line two baking sheets with
1 cup (200 grams) of white granulated sugar in a medium sized bowl. When
the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then
roll the balls of dough into the sugar, coating them thoroughly. Place on
the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass,
flatten the cookies slightly. Bake for about 12 - 15 minutes or until the
cookies feel dry and firm on top. (The longer the cookies bake, the more
crisp they will be.) Cool on a wire rack.
Makes about 4 dozen cookies.
3/4 cup (170 grams) unsalted
butter, room temperature
1/2 cup (105 grams) dark brown
1/2 cup (100 grams) white
1/4 cup (60 ml) unsulphured molasses
1/2 teaspoon pure
2 cups (260 grams) all purpose
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup (200
grams) granulated white sugar
Tip: Lightly grease, or spray
with Pam, your measuring cup before pouring in the molasses. This
prevents the molasses from sticking to the cup.